- Step 1
Cut pickling onions in half lengthways. Remove skin. Trim ends, leaving base intact (see tip).
- Step 2
Heat oil in a frying pan over medium heat. Cook onion, turning, for 3 to 5 minutes or until golden. Add vinegar and sugar. Cook for 2 minutes. Add stock and thyme. Cook, covered, brushing with vinegar mixture, for 5 to 7 minutes or until tender. Add green onion. Toss to combine. Serve.
Tip: Leaving base intact keeps onion layers together during cooking. Pickling onions are sweet tasting baby brown onions. You could use small brown onions instead. Serve with roast pork, beef or lamb backstrap.